
Doug H
I'll be there
This is like cooking
Y'know, I worked in a bunch of restaurant kitchens early on, and at one point I got a "Joe" job doing the short order stuff at a fancy club where there was a real chef and su checfs etc... (yes I'm going somewhere with this). One of the things that struck me was that fancy ass coooking isn't some carefull blend of 7 herbs and spices yada yada. Sure, the saucier made some special stuff, but by and large it was about starting off with good food and making sure the goodness carried through to the final product.
This conversation sort of reminded me of that. We should all make sure to keep our food stuffs fresh.
Y'know, I worked in a bunch of restaurant kitchens early on, and at one point I got a "Joe" job doing the short order stuff at a fancy club where there was a real chef and su checfs etc... (yes I'm going somewhere with this). One of the things that struck me was that fancy ass coooking isn't some carefull blend of 7 herbs and spices yada yada. Sure, the saucier made some special stuff, but by and large it was about starting off with good food and making sure the goodness carried through to the final product.
This conversation sort of reminded me of that. We should all make sure to keep our food stuffs fresh.